Multi-phase sheeted chewing gum and method and apparatus for making

ABSTRACT

The invention is a multi-phase, sheeted chewing gum product, a method and an apparatus for making such a product. The product includes a first mass of a chewing gum formed in a generally flat sheet and a second mass of a confectionery product having a different color than the first mass. The second mass is smaller than the first mass and is embedded in the first mass so as to be visible with the first mass from the top surface of the chewing gum. The method includes the steps of forming the first mass into a slab with a generally flat surface. The second mass is formed into at least one piece which is brought into contact with the flat surface. The slab and the piece are pressed to produce a generally flat sheet which is cut into segments of a desired width, length and shape.

This application is a division of application Ser. No. 08/044,240, filedApr. 7, 1993, (pending).

BACKGROUND OF THE INVENTION

The present invention relates to the field of chewing gum. Moreparticularly, the present invention relates to sheeted chewing gum whichincludes more than one component, such as different colors, flavorsand/or sweeteners.

It is generally known that novel forms of chewing gum are popular withconsumers. Over the years, several novel chewing gum and confectionproducts have been introduced. These novel products have utilizedvarious combinations of flavors, types, shapes, texture and or packagingto interest the consumer. For example, a product sold under thetrademark "BUBBLE TAPE®" bubble gum and made by the process described inU.S. Pat. No. 4,882,175 is a six foot roll of bubble gum rolled up in atape.

Other novel chewing gum products include the product described in U.S.Pat. No. 4,902,519 is commercially available under the name "ThumbSuckers®" confectionery. This product includes a hard candy sucker in anelastic mold with a bubble gum seal at the bottom of the mold. Stillanother example is a product known as "Blow Pops" confectionery whichincludes a mass of chewing gum surrounded by a hard candy sucker.Another example of a novel product is that sold under the name "TidalWave®" confectionery which is a cube of chewing gum with a hollow centerfilled with a liquid confection, which liquid confection typically has arecognizable flavor, different from or the same as the chewing gum.

Various attempts to achieve novel appearances of a chewing gum producthave been made. For example, several colorants have been used to achievedesired color characteristics. Also, a product sold under the name"Fruit Stripes®" chewing gum by Beechnut is printed with a dye so as tohave colored stripes running diagonally across a stick of chewing gum.

SUMMARY OF THE INVENTION

Briefly stated, the invention is a multi-phase, sheeted chewing gumproduct, a method and an apparatus for making such a product.

The product includes a first mass of a chewing gum formed in a generallyflat sheet and a second mass of a confectionery product having adifferent color than the first mass. The second mass is smaller than thefirst mass and is embedded in the first mass so as to be visible withthe first mass from the top surface of the chewing gum.

In accordance with a preferred embodiment, the confectionery product isalso chewing gum with a different color as well as a different flavor.Also, the product is preferably in the form of a rolled tape withundulating stripes of the second chewing gum running the length of thetape.

The method of the invention includes the steps of forming a first massof chewing gum into a slab with a generally flat surface. A second massof a confectionery material is formed into at least one piece which isbrought into contact with the flat surface. The slab and the piece arepressed to produce a generally flat sheet. The flat sheet is cut intosegments of a desired width, length and shape. Each segment includessome of the first mass with some of said second mass embedded thereinand visible with the first mass from the top surface.

In accordance with the preferred method, the confectionery material ischewing gum which is extruded into a plurality of ropes which are laidon top of the first mass in an undulating pattern.

The apparatus of the invention includes means for forming a first massof chewing gum into a slab with at least one generally flat surface.There is also means for placing at least one piece of a second mass of aconfectionery material in contact with the generally flat surface andmeans for pressing the first and second masses into a generally flatsheet. Means are provided for cutting the generally flat sheet intopieces of chewing gum having the desired size and shape and so as toinclude some. of said first and some of said second mass of chewing gum.

In accordance with a preferred apparatus, there is provided means forextruding a plurality of ropes of a second chewing gum and means foroscillating these ropes a distance across the width of the first slab asit passes beneath so as to produce an undulating pattern of the secondchewing gum in the first slab.

One advantage of the product of the present invention is that it is achewing gum product with a novel appearance. In addition to the novelappearance, the preferred product which includes a second chewing gumwith a different flavor provides a vehicle for novel flavor combinationsand taste experience for the consumer as the flavors mix when theproduct is chewed.

An advantage of the method and apparatus of the present invention isthat they can be used by modifying conventional gum making methods andapparatus to produce this chewing gum product with a novel appearance.

It is noted that, as used herein, the term chewing gum is intended tohave a relatively broad interpretation, including all forms of chewinggum such as bubble gum.

It is noted that, as used herein, the term "confectionery product" is arelatively generic term and is intended to include such products aschewing gum, taffy, marshmallow, chocolate, nougat, gelatin based andstarch based candy, and the like.

It is also noted that, as used herein, the term "strip," as in "strip ofchewing gum," is intended to have a relatively broad meaning includingconventional sticks of chewing gum as well as extra long strips, forexample, the 6 foot long strips known as Bubble Tape® bubble gum.

It is further noted that, unless otherwise indicated, all percentagesare given as percentages by weight of the composition.

The present invention, together with attendant objects and advantages,will be best understood with reference to the detailed description belowand the attached drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view of a rolled up tape of multi-colored bubblegum made according to the most preferred embodiment of the presentinvention.

FIG. 2 is a cross-sectional view along line 2--2 of FIG. 1.

FIG. 3 is a perspective view of a rolled up tape of bubble gum madeaccording to an alternative embodiment of the present invention.

FIG. 4 is a perspective view of a stick of chewing gum with stripes ofthe second chewing gum across the width of the stick.

FIG. 5 is a perspective view of a stick of chewing gum made with stripesof the second chewing gum running diagonally across the stick.

FIG. 6 is a perspective view of a stick of chewing gum with round bitsof a second chewing gum embedded therein.

FIG. 7 is a perspective view of a chewing gum disk made according to analternative embodiment of the present invention.

FIG. 8 is a perspective view of the extruding, sheeting and rollingapparatus of the most preferred embodiment of the present invention.

FIG. 9 is a perspective view of the second chewing gum extruder used inthe apparatus of the preferred embodiment.

FIG. 10 is a cross-sectional view along line 10--10 of FIG. 9.

FIG. 11 is a perspective view of the means for undulating and pressingthe streams of the second-chewing gum in the preferred embodiment.

FIG. 12 is a cross-sectional view along line 12--12 of FIG. 11.

FIG. 13 is a top view of a sheet of multi-colored chewing gum beforebeing separated into strips.

FIG. 14 is a side view showing the lateral scoring rollers, the conveyorand the rolling device for making the multi-colored chewing gum into aroller up tape in accordance with the most preferred embodiment.

FIG. 15 is an enlarged view showing the conveyor and rolling device inFIG. 14.

FIG. 16 is a top view of the conveyor and rolling device shown in FIG.14.

FIGS. 17a-17d are a series of side views showing the operations of therotating drum and curling plate shown in FIG. 14.

FIG. 18 is a perspective view of a pre-scored, rolled up sheet of bubblegum.

FIG. 19 is a cut away view of a device for depositing bits of a secondchewing gum on a slab of a first chewing gum in an alternativeembodiment of the present invention.

FIG. 20 is a front view of the device shown in FIG. 14.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

Referring to FIG. 1, the multi-colored sheeted chewing gum product 11 ofthe most preferred embodiment is shown. As can be seen, the mostpreferred form is that of a rolled up tape such as that described inU.S. Pat. No. 4,882,175, the entire disclosure of which is incorporatedherein by reference.

Referring also to the cross-section in FIG. 2, it can be seen that thisnovel chewing gum product includes a first mass of chewing gum 13 and asecond mass of a confectionery product 15 which has a different colorfrom the first mass and which is embedded in and visible from the topsurface of the first mass. When the gum is cut through a stripe of thesecond mass, the second mass may be visible from a side edge, such asshown at 17. Preferably, the second mass is not visible from the bottomsurface of the gum product.

The second mass is formed from a confectionery product. Theconfectionery product can be selected from a wide variety of products solong as it is compatible with the chewing gum in the first mass.Preferably, the confectionery product is chewing gum. More preferably,the chewing gum is a bubble gum of a similar formulation to that of thefirst mass.

One feature of the product of the present invention is that it ismulti-colored, that is the second mass has a different color from thefirst mass. Preferably, the colors are selected so as to show a distinctcontrast. Also, the colors are preferably selected so as to representthe flavors of the first and second masses.

Preferably, the chewing gum of the first mass and the confectioneryproduct of the second mass are formulated so as to not only havedifferent colors, but to also have different flavors. Most preferably,the flavors are selected so as to compliment each other.

The most preferred pattern is shown in FIG. 1, that is an undulating,wavy pattern of the second mass running generally along the length ofthe first mass. The method of producing this pattern will be discussedin detail below.

An alternative pattern is shown in FIG. 3 which shows a tape of bubblegum 21 with a relatively straight stripe 23 of a second color of chewinggum embedded in the first mass 24 and running the length of the tape.

Another alternative pattern is shown in FIG. 4 which shows a stick ofchewing gum 25 with stripes 27 of a second color of chewing gum embeddedin the first mass 29, with the stripes 27 running across the width ofthe stick.

Still another alternative pattern is shown in FIG. 5 which includesdiagonal lines 31 of the second mass embedded in the first mass 33 tomake a diagonally striped stick of chewing gum 35.

Another alternative pattern is shown in FIG. 6 and includes bits of thesecond mass 41 embedded in the first mass 43 to make the speckled orspotted stick of chewing gum 45. Although round bits of the second massare shown in FIG. 6, other shapes of the second mass, regular orirregular, can be embedded. Also, although bits of a single color andflavor are presently preferred, the bits can have different colors andflavors to create an even more unique look and flavor experience.

FIG. 7 shows yet another alternative embodiment, similar to that shownin FIG. 6 with the exception that instead of being cut into a stick, thesheeted chewing gum with the first mass 53 and the bits of the secondmass 51 is formed into a disk 57. For example, the sheeted chewing gumcan be scored by circular dies and then separated into disk shapedpieces. In addition, each disk is most preferably also scored alonglines 55 to create the look of pizza slices. Disks with slice scoresformed from single bubble gum mass have been commercially availableunder the name "Domino's Pizza® Bubble Gum". As with the embodimentshown in FIG. 6, it is preferred to use bits of a single color andflavor. However, the bits can also be made in different colors andflavors.

In accordance with the method of the present invention, a first mass ofchewing is formed into a slab. The chewing gum in this first mass can beany variety of chewing gum that can be formed into a slab and pressed.Preferably, the chewing gum is a conventional bubble gum formulationincluding gum base, sweeteners such as powdered sugar and corn syrup,colors and flavors. The exact formulation of the bubble gum is notdeemed critical to the invention. The most preferred formulation for thebubble gum in the first mass is as follows:

    ______________________________________                                        Ingredient             Wt. %                                                  ______________________________________                                        Lecithin               0.61                                                   Glycerin               3.0                                                    Powdered Sugar         68.48                                                  Corn Syrup             8.49                                                   Gum Base               17.70                                                  Flavors                0.70                                                   Citric Acid            0.29                                                   Colors                 0.11                                                   Encapsulated, ASPARTAME ®                                                                        0.12                                                   high intensity sweetener (78% active)                                         Encapsulated, ACESULFAME K ®                                                                     0.50                                                   high intensity sweetener (25% active)                                         Total                  100.00                                                 ______________________________________                                    

This bubble gum formulation for the first mass is put together and mixedby conventional methods in conventional apparatus.

Referring to FIG. 8, this first mass of chewing gum is formed into aslab 81 with a generally flat top surface. This can be accomplished byvarious methods. Preferably, this is accomplished by a conventionalmethod in a conventional apparatus such as that shown in FIG. 8 atnumeral 61. For example, a chewing gum extruder such as that sold byTOGUM under the designation TOE 160 is well suited to form the firstmass of chewing gum into a slab. In this type of apparatus, the chewinggum is extruded into a slab about 12 inches wide and about 3/8 of aninch thick. As is typical of chewing gum extruding operations, the massof chewing gum is preferably heated, most preferably at a temperature ofabout 140° F.

After the first mass is formed into a slab with a generally flat topsurface, at least one piece of a second mass of a confectionery productis brought into contact with the flat surface. Preferably, this isaccomplished by extruding multiple, continuous ropes 83 (see FIG. 9) ofthe second mass and laying those ropes on top of the slab 81.Alternatively, individual pieces, bits or cut ropes of the second masscan be placed on top of the slab.

As stated above, the second mass is preferably chewing gum, mostpreferably bubble gum. Except for the color, the chewing gum in thesecond mass may have a formulation identical or at least similar to thatof the first mass. However, it has been found to be advantageous tomodify the formulation of the first mass so as to make the second massmore easily extruded and stretched. Most preferably, the formulation ofthe second mass is as follows:

    ______________________________________                                        Ingredient       Wt. %                                                        ______________________________________                                        Lecithin         0.53                                                         Glycerin         3.50                                                         Powdered Sugar   65.92                                                        Corn Syrup       8.59                                                         Gum Base         20.57                                                        Flavors          0.78                                                         Colors           0.11                                                         Total            100.00                                                       ______________________________________                                    

As can be seen, the most preferred bubble gum formulation used for thesecond mass is similar to that of the first mass except that the citricacid and high potency sweeteners are not added. Also, the most preferredformulation for the second mass includes a slightly higher amount of gumbase. To date, it has been found that a formulation without acidextrudes and stretches better in the apparatus described below.

The apparatus for forming the ropes 83 is shown at 63 in FIG. 8 and inmore detail in FIGS. 9, 10, 11 and 12. Preferably, this second extruder63 is a modified version of a conventional extruder which uses an augerto extrude chewing gum through a die. In particular, the extruder 63 isequipped with a die 91 with multiple outlets 93 through which aplurality of continuous ropes 63 of the second mass are extruded.Although the size of the outlets will vary depending on the desired sizeof the ropes, the most preferred outlets are round with a diameter ofabout 0.25 inches.

As is common in extruding chewing gum, it is preferable to heat thechewing gum in the second extruder, most preferably to a temperaturebetween about 120° and about 140° F.

After exiting the die 91, the ropes pass over a roller 95 which is madewith circumferential grooves 97 to receive the ropes 83. The roller 95has a surface of Teflon® and is rotated about its axis by belt 96.

After passing over the roller 95, the ropes 83 pass over the roller 101which also includes circumferential grooves 103. This roller 101 alsoincludes a surface of Teflon and is rotated about its axis by belt 102.

After passing over the roller 101, the ropes 83 pass under the roller106, which roller has a surface of Teflon but does not includecircumferential grooves. As shown, the roller 106 is preferably biasedtoward the first slab by a pair of half inch air cylinders 120, mostpreferably with about 30 P.S.I. of pressure. In this most preferredembodiment, the ropes are flattened somewhat and pressed about half wayinto the first slab by the roller 106.

As best seen in FIG. 11, the most preferred embodiment includes meansfor oscillating the ropes 83. This is accomplished by pushing the roller101 back and forth a distance d across the width of the first slab whilethe ropes are held in the circumferential grooves 103. As a result, theropes are laid down on the slab in an undulating or wavy pattern. Themost preferred method of oscillating the roller 101 is to use pneumaticpistons 110 and 112 operated by timed valves to thereby alternatinglypush the roller 101 back and forth the distance d across the slab.Preferably, the distance of oscillation is between about 1 and about 3inches, most preferably 2 inches.

Most preferably, the auger (not shown) of the extruder 63 is adjusted soas to extrude the ropes 83 at a linear rate about two thirds that of theslab as it passes below. Also, the angular speed of each of the rollers95 and 101 is adjusted to account for these different speeds. As aresult, the ropes 63 are drawn and made thinner between exiting the dieand being pressed into the slab. Most preferably, the ropes are extrudedat a speed of about 12 feet per minute and the slab is moving at about18 feet per minute. As a result, the ropes go from a diameter of about0.25" as they exit the die to a diameter of about 0.125" as they arepressed into the slab.

Preferably, the second mass of a confectionery product will comprisebetween about 2 and about 30 percent by weight of the total product,more preferably between about 4 and about 20 percent, even morepreferably between about 5 and about 10 percent, and most preferablyabout 8.65 percent.

After the slab and ropes are brought together, they pass underneath adevice (not shown) which applies a dusting compound to the gum.Preferably, the device is one such as is customarily used in gumsheeting operations, and the dusting compound is corn starch such as isalso customarily used. Naturally, other dusting compounds such as talcmay also be used.

Most preferably, the dusting compound is applied at this point in theline, namely after the first mass and second mass are brought together.In this way, it is difficult, if not impossible, for the consumer toseparate the two masses in the final product: Alternatively, a dustingcompound can be applied to the top of the slab before the ropes of thesecond mass are applied. When this is done, the stripes of the secondmass can be peeled out of the first mass in the final product.Currently, this is considered less desirable.

After the dusting compound is applied, the slab and the ropes passthrough a series of rollers 71, 73, 75 and 77 which further flatten theslab and ropes, trim the width of the resultant sheet and score thesheet in the desired dimensions to produce the strips of chewing gum.Collectively, this series of rollers is referred to as a chewing gumsheeting machine.

FIG. 13 shows a sheet 120 of multi-colored chewing gum after it exitsthe last roller 77 shown in FIG. 8. This sheet has been fully flattened,trimmed and scored so that it can be separated into the desired size andshape for the final piece of chewing gum. If the desired form is arolled up tape, the sheet is scored lengthwise at 0.75 inch intervals.If the desired form is a conventionally sized stick of chewing gum, thesheet is scored the same lengthwise and also scored at 3 inch intervalsacross its width.

As can be seen in FIG. 12, after exiting the sheeting machine, the ropesof the second mass of chewing gum have been flattened into the firstmass. Also, because the sheet has been flattened and stretched, thestripes 124 of the second mass have been widened and the undulationshave been stretched out lengthwise. In addition, the score lines 122pass through the undulations so that each final tape product will haveundulations of the second mass passing in and out of the tape. Thiseffect can also be seen in FIG. 1. At present, this is the mostpreferred visual effect to produce in the final product. One advantageof this effect is that the relatively random nature of the undulationsproduces a unique appearance at each point along the tape and alsobetween different tapes.

As noted above, if the desired form for the chewing product is in theform of a stick of chewing gum, such as the typical 0.75×3×0.055 inchstick of chewing gum, the preferred sheeting machine is a conventionalsheeting machine such as that purchased from the Gimpel ManufacturingCompany. Conventional sheeting machines typically score the sheet ofchewing gum on lines along the length and across the width of the sheetto thereby produce the typical 0.75×3 inch stick of chewing gum uponbreaking along the score lines.

If, on the other hand, the desired product is in the preferred form of along rolled up tape of chewing gum such as that shown in FIG. 1, thesheeting machine shown in FIG. 8 is a conventional sheeting machinewhich has been modified in accordance with the teachings of U.S. Pat.No. 4,882,175. In general, the modifications are that the final rollers77 are modified so as to not score the sheet of chewing gum every 3inches as would be normal. Instead, the final roller is modified toscore the sheet of chewing gum every 6 feet. In particular, the machineis modified with respect to its lateral scoring operation. In aconventional rolling and scoring machine, the lateral scoring drum isdesigned to scored the gum at the desired lengths for individual sticksof gum. However, in accordance with the depicted embodiment, the lateralcutting rollers 123 are modified so as to score the sheet at much longerintervals, e.g. 6 feet. Most preferably, this is accomplished by keepingthe roller with the lateral blades biased above the flat sheet until theproper time to cut the flat sheet.

Referring to Figure to FIG. 14, the modification in the lateral scoringincrement is accomplished by removing the height adjustment screws whichare ordinarily used to adjust the vertical position of the roller 123with respect to the flat sheet. The springs 127, which are included inthe conventional machine for biasing the roller into contact with theheight adjusting screw, then pushes the roller 123 completely off of theflat sheet as it passes by.

Actuating means, such as an air cylinder 125 on each side of the roller,is used to push the roller 123 down at the appropriate time to cut thedesired length for the tape. In the most preferred embodiment shown, theair cylinders are activated at every fourth complete revolution of thelateral cutting roller 123. At this interval, the sheet is scored at 6foot lengths. The signal to activate the air cylinders in the depictedembodiment is provided by affixing a protrusion (not shown) to the gearwhich drives the roller 123. The protrusion is adapted to hit a switch.The switch is connected to a counter which counts the desired number ofrevolutions, most preferably 4, and then activates a solenoid valvewhich, in turn, activates the air cylinders 125.

The depth of the lateral score is preferably determined by a point onthe journal assembly for the roller 123 coming into contact with a stopon each side of the roller. Currently, the stops as designed for theoriginal machine are at an appropriate height. Alternatively, thesestops can be replaced by screws or the like to finely adjust the depthof the cut. Most preferably, the gap left by the lateral score isapproximately 0.002".

After passing under the roller 123, the sheet of confectionery product137 is carried on a conveyor belt 131. The conveyor belt 131 is similarto that used conventionally, except that it is required to be longenough to carry the full length of the sheet. In the depicted embodimentwhich is adapted to make 6 foot lengths of tape, the conveyor belt 131should be at least 7 feet long.

As with conventional stick gum making apparatus, the linear speed of theconveyor belt is intentionally set higher than the linear speed of thesheet coming out of the rollers. Preferably, the linear speed of thesheet is about 90 feet per minute as it exits the rollers, while thelinear speed of the conveyor is about 130 feet per minute. As such, theconveyor 131 slides under the sheet 137 until the time at which thesheet passes under the breaking brush 134. The breaking brush is afreely-rotating, cylindrical brush which exerts sufficient downwardforce on the sheet so that the sheet at that point is positively engagedwith the belt 131 below. When this happens, the sheet is pulled at thesame speed as the conveyor and the sheet is thus broken at the lateralscore line to thereby separate the sheet into the desired length for therolled up tape.

Referring now also to FIGS. 15, 16, and 17a-d after the leading edge 136of the sheet passes under the breaking brush 134, it continues toward arotating drum 141.

The rotating drum is mounted on an arm 175 which pivots about the point177. A double-acting air cylinder 173 moves the rotating drum between arolling position, as shown in FIGS. 16 and 17a-d, and an exit positionshown in FIG. 17d. The air cylinder 173 is activated into the rollingposition by receiving a signal generated by proximity switch 133 whichdetects the leading edge 136 of the sheet passing under it. The aircylinder is moved to the exit position in response to a signal generatedafter a specified time, measured by a timer (not shown) has elapsed.

The rotating drum is driven by a motor and chain (not shown) preferablybetween about 240 and about 300 r.p.m. The surface of the rotating drumis preferably polyurethane which has been roughened to increase thefriction between the drum and the sheet to be rolled. Preferably, thediameter of the rotating drum is about 4.375".

Associated with the rotating drum is a curling plate 144 which ismounted on an arm 146. The arm 146 pivots about the axle 148 for therotating drum 141. The double-acting air cylinder 171 moves the curlingplate between a curling position as shown in FIGS. 17a and 17b, and anon-engaged position as shown in FIGS. 17c and 17d. As with the rotatingdrum, the air cylinder 171 is activated into the curling position byreceiving a signal generated by the proximity switch 135, which detectsthe leading edge of the sheet passing under it. The air cylinder 171 ismoved to the non-engaged position in response to a signal generatedafter a specified time, measured by a timer (also not shown) haselapsed.

Most preferably, the curling plate 144 comprises a block of teflon witha groove cut in its length. Most preferably, the groove has a radius of0.375". When in the curling position, the lowest point on the curlingplate 144 is about 0.375" above the highest point on the conveyor 131.

FIGS. 17a-17d will now be used to explain the operation of the preferredrolling means for the present invention. FIG. 17a shows the rotatingdrum 141 and the curling plate 144 in place to begin rolling the sheet137 about its leading edge 136. As the leading edge is propelled by theconveyor 131 into contact with the rotating drum 141, the leading edgeis moved upward. Then, as the leading edge contacts the curved surfaceon the curling plate 144, it is moved in the direction opposite that ofthe conveyor 131. As shown in FIGS. 17a and 17b, as the conveyor androtating drum continue to push the sheet, the sheet is rolled about theleading edge 136.

As shown in FIG. 17c, after sufficient time to get the rolling of thesheet started, the curling plate 144 is moved into the non-engagedposition. This is important because the rolled up sheet will eventuallyhave a diameter larger than would fit between the conveyor and thecurling plate. Most preferably, the curling plate is moved back after0.2 seconds, typically the time for the sheet to be wrapped 3 or 4revolutions.

After the curling plate is moved back, the sheet is continued to berolled by virtue of the movement of the conveyor and the rotating drum.Eventually, the sheet will be completely rolled up into a roll 138.Preferably, each 6 foot sheet is wound with about 17 revolutions.Naturally, sheets of a shorter length would be wound with fewerrevolutions. At the speeds of the depicted embodiment, the rolling ofeach sheet takes less than 2.75 seconds to be completed.

As shown in FIG. 17d, after the roll is completed, the rotating drum ispulled back into the exit position whereupon the completed roll 138 isallowed to drop between the end of the conveyor and the drum to a traybelow (not shown). Preferably, the tray is set at an angle so that thecompleted rolls can roll away from the point where they first fall. Assuch, several rolls can be collected on a tray. Once the tray is filled,it is removed and another tray is inserted to receive more fallingrolls.

FIG. 18 shows a completed roll 138. As shown, the sheet in the roll isprescored along lines 142. It has been found that, when the sheet hasbeen prescored in this way,. the individual pieces 139 of theconfectionery product are easily separated. Presently, it is preferredto pull the individual pieces of the roll apart manually. Alternatively,apparatus may be designed to perform this task.

As seen in FIGS. 4-7, the second mass of confectionery product can belaid on the first slab in several alternative patterns. For example, theembodiment shown in FIG. 3 can be made by laying ropes of the secondmass on top of the slab as it passes underneath without any oscillationof the ropes.

The embodiment shown in FIG. 4 can be made by laying ropes of the secondmass across the width of the slab as it passes underneath.Alternatively, if the ropes are laid in the machine direction, the sheetcan be scored so that the score lines for the long edges of the chewinggum sticks run cross direction.

The embodiment shown in FIG. 5 with diagonal stripes of the second masscan be made by laying ropes of the second mass across the slab at anangle to machine direction.

The embodiment shown in FIG. 6 includes separate bits of the second massembedded in the first mass, or in other words, islands of the secondmass within the first mass. This embodiment can be made by variousmethods. Currently the preferred method is to form the bits of thesecond mass by a process known as "chipping." The bits of the secondmass so formed are preferably dropped onto the Slab as it passesbeneath, for example by a depositor such as that shown in FIGS. 19 and20.

The second mass of confectionery product gum can be formed intoparticles of the requisite size by any means, such as chopping,extrusion, slicing and/or scoring.

Preferably, particles of chewing gum are formed by a method that can bedescribed as chipping. In accordance with this chipping method, a massof chewing gum is made by conventional techniques. The mass of chewinggum is cured at ambient temperature for at least about 4 hours and thensheeted by conventional means to sheets which are about 1.4 mm thick,248 mm wide and 425 mm long. As is customary in the chewing gum makingart, the chewing gum is coated with a dusting agent during the sheetingprocess. Preferably, the dusting agent is selected from the groupconsisting of powdered sugar, corn starch, magnesium stearate, calciumstearate and combinations thereof. Most preferably, the dusting agentcomprises corn starch.

Preferably, the sheets of chewing are then cooled to a temperature belowabout 18.3° C. and more preferably to a temperature between about 12.7°and about 18.3° C., most preferably to a temperature of about 14.4° C.It has been found that this cooling step improves the chipping processfor the chewing gum.

These cooled sheets are then passed through a chipping machine which hastwo chipper heads. Each chipper head is made up of a series of about 57blades which are each about 57 mm in diameter and about 3.2 mm wide.Each chipper blade is spaced from the next blade by a spacer of the samewidth and with a reduced diameter. Each blade includes a series ofridges which protrude radially about 0.8 mm above the surface of theblade. The two chipping heads are arranged so that the blades of onehead are lined up with the spacers of the other head. Also, the headsare arranged so that the blades are intermeshed. In other words, theblades of one head overlap with the blades of the other.

In operation, the chipping machine is set up so that the chipping headsare rotated in opposite directions and a sheet of the bubble gum is fedbetween the chipping heads. The rotation of the chipping heads pulls thesheet through and the intermesh of the blades shreds the sheetlengthwise in strips about 3.2 mm wide. Also, the ridges on each of theblades scores the strips of chewing gum at 3.2 mm intervals.

The scored shreds of chewing gum are then transferred to a ribbonblender wherein the shreds are more assuredly separated into individualpieces about 3.2 mm square. Typically, the shreds are blended for about5 minutes. It is also preferable to add a dusting agent to the shreds inthe ribbon blender. Adding the dusting agent to the ribbon blender coatsthe raw edges created during the separation process taking place in theribbon blender, thus reducing the tendency toward agglomeration. Mostpreferably, corn starch is added to the shreds in the ribbon blender atabout 7 percent by weight of the shreds.

As the chewing gum particles exit the ribbon blender, they are made topass through a screen with openings slightly larger than 3.2 mm. Afterpassing through the screen, the particles are transferred to the bin ofthe depositing device shown in FIGS. 14 and 15.

As an alternative to using a separate chipping machine, a conventionalsheeting machine can be modified to include scoring rolls with ridgesdesigned to score the sheet at the desired intervals.

The shape of the chewing gum particles is not seen to be critical. As aproduct of the chipping method described above, the most preferred shapeis a rectangular block which measures about 3.2 mm×3.2mm×1.4 min.Alternatively, other shapes such as spheres and irregular shapes can beused.

Once obtained, the bits of chewing gum can be deposited on top of theslab of the first chewing gum mass in various ways. Most preferably, thebits are deposited by a device such as that shown in FIGS. 19 and 20. Inoperation, the device 140 has a bin 142 which is loaded with bits ofchewing gum. The bit 142 has a sloped bottom wall which directs the bitsof chewing gum toward the opening 145. Mounted within the opening 145 isa depositing roller 146 which is rotated about its axis at apredetermined rate and includes several depressions 148 on its surface.The depressions 148 are sized so as to allow a single chewing gum bit150 to fit within it and thereby pass out of the bin 142 as the rollerrotates. As the roller continues to rotate, the chewing gum bit fallsout of the depression 148 and onto the slab 152 beneath it. In this way,the chewing gum bits are deposited in a regular pattern on the surfaceof the slab. Once deposited, the bits are preferably embedded within theslab by passing through roller on top of the slab. The slab can then berun through a conventional sheeting machine such as that shown in FIG.8.

The embodiment shown in FIG. 7 is made similar to that shown in FIG. 6with the exception that instead of scoring the sheet to produceconventional sticks of chewing gum, the sheet is cut into disks.Preferably, the die cutting the disks also includes means for scoringthe disk radially so as to provide the appearance of slices, e.g. bubblegum pizza slices.,

EXAMPLES

The following examples are provided by way of explanation andillustration. As such, these examples are not to be viewed as limitingthe scope of the invention as defined by the appended claims.

EXAMPLE 1

Example 1 is carried out according to the most preferred embodiment ofthe present invention. In particular, a first and second mass of bubblegum is made according to the formulations described above. These massesof bubble gum are made up made by the conventional methods. The bubblegum is then cured for about 2 hours.

The first mass, which is red in color, is extruded at a rate of about 18feet per minute in a slab about 0.375 inches thick and about 12 incheswide.

The second mass, which is yellow in color, is extruded into ropes by theapparatus shown in FIGS. 8-12 at a rate of about 12 feed per minute at adiameter of about 0.25 inches. The roller is oscillated a distance ofabout 2 inches at a rate of about 28 cycles per second.

The slab with the ropes on top of it is passed through the sheetingmachine described above. The resultant sheet is about 0.055 inches thickand is scored at 0.75 intervals and cut every six feet of length. Thisscored sheet is rolled up on the apparatus shown in U.S. Pat. No.4,882,175 referred to above. The individual tapes are separated and theproduct is packaged in a cylindrical cup with a lid such as that shownin this patent.

EXAMPLE 2

Example 2 is carried out the same as Example 1 except that the highpotency sweeteners are removed from the formulation for the first slab.No change in the extrusion or sheeting operations are observed.

EXAMPLE 3

Example 3 is carried out the same as Example 1 except that a candyformulation is used for the second mass. In particular, the formulationhad the following ingredients in the amounts shown:

    ______________________________________                                        Ingredient        Wt. %                                                       ______________________________________                                        Corn Syrup        40.8                                                        Sugar             38.4                                                        Lecithin          0.6                                                         Vegetable Shortening                                                                            7.7                                                         Nonfat Dry Milk   4.8                                                         Water             2.7                                                         Salt              0.2                                                         Emulsifier        1.0                                                         Colors            2.3                                                         Artificial Flavors                                                                              0.1                                                         Artificial Fondant                                                                              1.4                                                         Total             100.00                                                      ______________________________________                                    

The first 9 ingredients in this list are blended in a steam jacketedkettle at a temperature of about 250° F. with constant agitation. Afterthe ingredients are blended, the steam is turned off and water is runthrough the jacket. The agitation is continued while the blend cools toabout 140° F. At this point, the flavors and fondant are added withbeating to blend in thoroughly. The mixture is put into tubs and curedin a hot room (approximate 100° F.). The resultant candy mass is fedinto the second extruder, such as that shown above and extruded asundulating stripes on top of a bubble gum slab.

It should be noted that although much of the discussion has involved theuse of chewing gum for the second mass of confectionery product, otherconfectionery products can also be used. Also, although bubble gum ispreferred and has been described in most detail, other forms of chewinggum, sugar containing or sugarless, can also be used. Certainly, theseand all other modifications which are within the ordinary skill in theart to make are considered to lie within the scope of the invention asdefined by the appended claims.

We claim:
 1. A method for making a multi-phase chewing gum product, comprising the steps of:forming a first mass of chewing gum into a slab with a first generally flat surface and a second surface; forming a second mass of a confectionery material; placing the second mass in contact with the first generally flat surface of the first mass in a pattern selected from the group consisting of an undulating pattern, a pattern of stripes across the first surface, a diagonal pattern, a pattern of bits, and combinations of the foregoing; pressing the second mass into the first surface of the first mass, to produce a generally flat sheet having first and second surface, wherein the first and second masses are visible from the first surface of the sheet and the second mass is not visible from the second surface of the sheet; and cutting said generally flat sheet into segments of a desired width, length and shape, wherein each of said segments includes some of said first mass with some of said second mass embedded therein in said pattern.
 2. The method of claim 1 wherein the second mass is formed as a plurality of ropes, and the ropes are laid across the first surface of the first mass formed into a slab.
 3. The method of claim 2 wherein a plurality of ropes are laid on top of the slab in a direction generally diagonal to the length of the continuous slab.
 4. The method of claim 2 wherein the plurality of ropes are laid in a generally undulating pattern.
 5. The method of claim 4 wherein the undulating pattern is produced by oscillating the ropes a desired distance across the width of the slab as the ropes are laid on the slab.
 6. The method of claim 4 or 5 wherein the generally flat sheet is cut into sticks of chewing gum.
 7. The method of claim 4 or 5 wherein the generally flat sheet is formed into a plurality of rolled tapes.
 8. The method of claim 2 wherein the plurality of ropes are laid in a direction generally transverse to the length of the continuous slab.
 9. The method of claim 1 wherein the second mass is formed into a plurality of particles which are laid on the slab as it passes beneath.
 10. The method of claim 9 wherein the particles are of a generally uniform size and shape.
 11. The method of claim 9 wherein the particles are nonuniform in size and shape.
 12. The method of claim 9 wherein the generally flat sheet is cut into a plurality of disks.
 13. The method of claim 1 wherein a rolling compound is placed between the first mass of chewing gum and the second mass of confectionery material so that the two are separable by the consumer.
 14. The method of claim 1 wherein no rolling compound is placed between the first mass of chewing gum and the second mass of confectionery material so that the two are not separable by the consumer.
 15. A method of making a multi-phase strip of chewing gum comprising the steps of:extruding a first chewing gum into a continuous slab; extruding a second chewing gum with at least one observable property different from the first chewing gum into at least one rope; laying the rope on top of the slab; passing the slab and rope through a series of rollers to thereby produce a generally flat sheet comprising the first chewing gum with the second chewing gum embedded, yet visible therein; cutting the sheet into strips of chewing gum of a desired length and width, wherein each strip includes some of said first chewing gum with said second chewing gum embedded therein.
 16. The method of claim 15 wherein a plurality of ropes of the second chewing gum are laid on top of the slab.
 17. The method of claim 16 wherein the plurality of ropes are laid on top of the slab in a direction generally parallel to the length of the continuous slab.
 18. The method of claim 17 wherein the plurality of ropes are laid in a generally undulating pattern.
 19. The method of claim 18 wherein the undulating pattern is produced by oscillating the ropes a desired distance across the width of the slab as the ropes are laid on the slab.
 20. The method of claim 18 or 19 wherein the generally flat sheet is cut into sticks of chewing gum.
 21. The method of claim 18 or 19 wherein the generally flat sheet is formed into a plurality of rolled tapes.
 22. The method of claim 15 wherein the plurality of ropes are laid in a direction generally transverse to the length of the continuous slab.
 23. The method of claim 15 wherein a plurality of ropes are laid generally diagonally across the slab as it passes beneath.
 24. A method for making a multi-phase chewing gum product, comprising the steps of:extruding a first mass of chewing gum into a slab having a first generally flat surface and a second surface; guiding a plurality of streams of a second mass of a confectionery material using one or more guide rollers having a plurality of channels formed therein, into contact with the first generally flat surface of the first mass, in a pattern corresponding to a movement of the rollers relative to the first surface and locations of channels in the guide rollers; pressing the second mass into the first mass to form a sheet having first and second surfaces; and cutting the sheet into pieces of chewing gum having said pattern of said second mass embedded into the first mass.
 25. The method of claim 24, wherein said pattern is selected from the group consisting of an undulating pattern, a pattern of stripes, a diagonal pattern, and combinations of the foregoing.
 26. The method of claim 24, wherein the plurality of streams of second mass comprises a plurality of ropes.
 27. The method of claim 24, further comprising the step of oscillating said guide roller a desired distance across the slab.
 28. The method of claim 27, wherein the roller is oscillated using pneumatic pistons.
 29. A method for making a multi-phase chewing gum product, comprising the steps of:extruding a first mass of chewing gum into a slab having a first generally flat surface and a second surface; depositing a plurality of bits of a second mass of a confectionery material using at least one deposition roller having a plurality of openings formed therein, into contact with the first generally flat surface of the first mass, in a pattern corresponding to a movement of the roller relative to the first surface and locations of openings in the roller; pressing the second mass into the first mass to form a sheet having first and second surfaces; and cutting the sheet into pieces of chewing gum having said pattern of said second mass embedded into the first mass.
 30. The method of claim 29, further comprising the step of oscillating said roller a desired distance across the slab.
 31. The method of claim 29, wherein said bits have a generally uniform shape and size.
 32. The method of claim 29, wherein said bits have a nonuniform shape and size. 